Panini Rolls Chicken-Style

Dandy: the right style for every occasion

Ingredients

For the bread:
1
2 tbsp
basil pesto
150 g
chicken breast
½
bell pepper
½
onion
120 g
Mozzarella cheese
or
120 g
cheddar
1 tbsp
olive oil
For 500g basil pesto:
120 g
basil leaves
250 ml
olive oil
100 g
Parmesan cheese, grated
60 g
pine nuts
1
garlic clove
10 g
salt

Preparation

Preparing the pesto:

  • Rinse and dry the basil leaves.
  • In a mixer, blend all the ingredients, except the Parmesan cheese and pine nuts, until the mixture is creamy.
  • Chop the pine nuts and then add them to the mixture along with the cheese, working it well.
  • For the bread, only 2 tablespoons of pesto are needed; the rest can be stored in screw-top glass containers. Cover the pesto with a little olive oil and keep in the refrigerator. If tightly closed, it will stay fresh for a few months. For longer storage, store in the freezer.

Preparing the bread:

  • Bake the Panini Rolls as instructed on the package for about 5 minutes in the oven at about 200° C.
  • In the meantime, cut the chicken into strips and fry in a pan with oil.
  • Slice the warm bread lengthwise and spread pesto on both halves.
  • Rinse the peppers and peel the onions.
  • Slice the vegetables and cheese.
  • Evenly distribute the chicken, vegetables and cheese on bread.
  • Put the Panini Rolls back in the oven for another 3-5 minutes so the cheese melts.
  • Allergene_Egg

At a glance

Preparation time
20 min
Cooking time
8-10 min
Temperature
200°C
Difficulty
easy
Servings
1
Products in this recipe